5 lb. boneless skinless chicken breasts (more or less)
1/2 large Vidalia onion, chopped
1 (8 oz.) can crushed pineapple
2 fresh jalapenos or green chilies, chopped
1 cup Jack Daniels or Southern Comfort
1/4 cup honey or molasses
1/4 cup cider vinegar
2 tbsp. liquid smoke
2 tbsp. Worcestershire sauce
1 tbsp. minced garlic
seasoned salt, to taste (Lawry's)
1 (18 oz.) bottle barbecue sauce (Sweet Baby Ray's is the best!)
1 (3 oz.) pkg. REAL bacon bits (DO NOT USE IMITATION BACON BITS)

Place all ingredients in slow cooker on HIGH for 4 to 5 hours. When done, place entire Crock in refrigerator for several hours (overnight works best).

After cooling time, remove chicken breasts and set aside.

With a fine slotted spoon, scoop out all of the onions, peppers, etc and place in a bowl. Dump the remaining juice (this eliminates most of the fat and grease).

Using your hands or two large serving forks, pull the chicken apart so that it has a "shredded" consistency and place it back in the Crock. Add the peppers and such back into the Crock and add about 2 cups of barbecue sauce and the bacon bits.

Cook on LOW for about 2 to 3 hours (remember that the food is already cooked, you are just reheating it).

Serve on fresh buns or rolls with additional barbecue sauce.

Submitted by: Chris Marlar